Cook – Highland Elementary (8:45 a.m.-1:30 p.m.)

Oakland Schools•Highland, MI

1d•Onsite

About The Position

The Cook is responsible for preparing and serving nutritious and attractive meals. They assist with meal production as directed. The Cook is responsible for maintaining and applying all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies. They assist with daily dishwashing and equipment maintenance. The Cook is responsible for operating the point of sale system. They coordinate and implement sales promotions. They assist in the coordination of events and activities.

Requirements

Successful completion of ServSafe Certification Training (highly recommended)
Successful demonstration of food service meal production and presentation skills.
Knowledge and ability to practice and maintain high standards of sanitation and cleanliness in food production and personal practices.
Knowledge and ability to operated quantity food production equipment.
Basic knowledge of nutrition.
Knowledge of union contract, implementation and employee and employer right.
Ability to interact positively with children, adolescents and adults.
Ability to interact positively with co-workers, manager and supervisor.
Ability to use a computer as a tool operation.
Ability to work independent of continuous supervision.
Ability to deal with public, students and staff in a positive and safe manner.
High School diploma and/or related experience.
Ability to speak and write effectively.
Ability to apply mathematical concepts to practical situations.
Ability to carry out instructions furnished in written or oral format and deal with problems involving several concrete variables in standardized situations.

Nice To Haves

ServSafe Certification Training

Responsibilities

Prepare and serve nutritious and attractive meals.
Assist with meal production as directed.
Maintain and apply all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies.
Assist with daily dishwashing and equipment maintenance.
Operated production equipment.
Compile and maintain appropriate records and forms.
Receive and stock, inventory food and supplies.
Transport food and supplies and cash bags/boxes when necessary.
Compile and maintain appropriate records for federal, state and local regulations and reports.
Operation of computerized point of sale system.
Assist in revenue collection, including deposits and student record keeping.
Public relations as appropriate and necessary.
Coordination and implementation of sales promotions.
Understand and determine qualified means and qualified components of meals.
Monitor reimbursable meal qualification at point of service.
Stock, display and present merchandise.
Assist in coordination of events and activities.
Assist in operation of facilities as directed.
Coordinate meal production in absence of Kitchen Manager or Head Cook.
Meet and service the needs of clientele in a timely fashion and in a pleasant and appropriate manner.
Assist in arranging substitutes as necessary to ensure program operation.
Assist in printing, copying and distribution of publications and other program administration.
Assist in the operation of facilities as directed by Director and/or designate.
Other duties as assigned by Director and/or designate.
Assist in the training and support of substitute employees